Fish gluten recipe: gluten fish head soup
material
1 big fish head, 100g dried bamboo shoots, half piece of tofu, proper amount of gluten, proper amount of mung bean vermicelli, ginger, cooking wine, white pepper, salt, ham or bacon * * * *, and coriander.
working methods
1, drain the oil when the pan is hot, and put two fish heads when the oil is hot.
2. Fry over high fire for 2-3 minutes, then pour in cooking wine, and the fishy smell will evaporate with the evaporation of wine.
3, pour water, the amount of water depends on the number of people eating.
4. Pour the washed bamboo shoots soaked in cold water into the soup, and cut the tofu into small pieces and put them into the soup. Add a little sugar and white pepper, ham or bacon to the soup.
5. After the fire boils, cook for 20-30 minutes on medium fire.
6. Add oil gluten and mung bean soup powder to the soup and cook for 2-3 minutes.
7. Add salt, add white pepper for the second time and sprinkle with coriander.
skill
1, bacon is cured by itself. Adding it to the soup can refresh the taste and remove the fishy smell.
2, add a small amount of sugar, which has the effect of hanging umami.
3. Fry the fish head with a big fire, so that the fish skin will shrink quickly when heated, so as to achieve the purpose that the fish skin does not stick to the pot.
4, the oil gluten is soft and elastic, and the mung bean soup powder is added to the soup, and the taste is quite suitable.
5. Ginger has the function of deodorizing.
6 white pepper will not get angry after eating, and it has the effect of igniting fire. Chinese medicine says that only the kidney has yin and yang, and the function of pepper is to lead fire back to the kidney.
It is best to eat with a grinding stick and grind white pepper.
Fish gluten recipe: crab powder fish gluten
material
Herring150g, 2 egg whites, crab powder100g, Chinese cabbage150g. Seasoning salt and monosodium glutamate 10g, raw flour and starch 5g, sesame oil 2g, Jiang Mo 1g, onion ginger juice 10g, pepper 1g, broth 300g, salad oil 1000g.
working methods
1. First, put the clean boneless fish into a meat grinder and mince it for 3-4 times, then add 5g of salt, monosodium glutamate, 0.5g of pepper and onion ginger juice for 5 minutes, add raw flour and stir it with a blender for later use, then beat the egg whites into egg paste with an egg beater and mix them into minced fish. The ratio of minced fish to eggs is about 60.
2. Put the oil in the pot, heat it to 40% to 50% heat, turn to low heat, scoop up the evenly beaten paste with a spoon and drop it into the oil, and fry it until it bubbles into a ball and floats on the oil surface. When the color is golden, remove the fish gluten. Blanch the cabbage in boiling water for about half a minute, then take it out and wrap it around the plate.
3. Heat the bottom oil in the pan to 60% heat, stir-fry it in Jiang Mo, then add 5g of crab powder, stock, monosodium glutamate and 0.5g of pepper into the fried fish gluten and cook until the soup boils, thicken the water starch, drizzle with sesame oil and put it in the center of Chinese cabbage.
skill
trait
Fish tendons are soft and elastic, and crab powder is delicious.
Related links
Crab powder: 10 small crabs * * * each is about one or two * *, boiled in water for about 10 minute, and the crab meat is picked out with a special toothpick-like tool; Put 30 grams of lard on a clean pot * * * There are also ways to put pig fat particles, but they all taste terrible * * *. After boiling to 60% heat, add crab meat, fresh ginger powder 5g, salt 5g, monosodium glutamate 3g, 65438+ pepper 0g, vinegar * * * 0g and sugar 3g.
Fish gluten recipe: five-color fish gluten
material
Baby cabbage 1, carrot 1, dried auricularia auricula, new Asian fish gluten, salt, monosodium glutamate.
working methods
1, soak the dried auricularia auricula in water, and take it out after about 20 minutes.
2. Wash the baby cabbage and cut it into pieces; Wash carrots and cut into pieces for later use.
3. Take the oil pan, fry the baby cabbage until soft, and take it out for later use.
4. Take the oil pan, stir-fry the carrots and black fungus a few times, and then pour the baby cabbage and fish gluten together. Add a little water, cover the pot and stew 1 min. Add a little salt and monosodium glutamate when cooking.
skill
Fish gluten is an elegant semi-finished product, which has been seasoned and can be cooked with less salt.